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What We’re Reading

The Guardian: Yotam Ottolenghi helps you figure out how to cook with sorrel. — Jeff Gordinier

The Daily News: Brooklyn is full of teachable food moments, like when someone calls the N.Y.P.D. to report an illegal marijuana operation, and it turns out to be a rooftop tomato garden. — Julia Moskin

Nation’s Restaurant News: The Angus Third Pounder at McDonald’s, the chain’s premium burger introduced in 2009, is being 86-ed. The menu item, which cost $4.49 in its Deluxe version, is being discontinued because the high price of beef has lowered its profit margin, and because it wasn’t popular enough. — Glenn Collins

The New York Times: You can eat locally, even on the road, the Travel section tells us. — Maria Newman

LA Weekly: Southern California specializes in the mastery and majesty of the old-school burger stand. Here are a few of the best. — Jeff Gordinier

Cook In/Dine Out: A bright salad recipe for those occasions when you are sure you have no salad in the house: celery, peanuts, vinegar. — Julia Moskin

The New York Times: Parents should be happy to know that Dannon has substantially cut down on the sugar in its various yogurts for children, but the company doesn’t necessarily want your kids to know about it. — Jeff Gordinier

Food Politics: Marion Nestle notes that Coca-Cola has announced a new “global commitment to fight obesity,” but charges that the effort is only “a major public relations campaign to keep vending machines in schools and head off federal, state or local soft drink taxes or soda caps,” adding that “the only way Coke can really help address obesity and poor diets is to sell less soda.” — Glenn Collins

The New York Times: Adam Sachs, in T: Travel magazine, takes a trip into the elusive, ornery Northern California beauty of Marin County, and relishes a home-cooked meal that involves “an amazing assemblage of baby octopus, escarole plucked from the garden and quickly braised, thin strips of kazunoko (Japanese herring roe) — all tossed together with white wine, some local crème fraîche and a soup-ladle-size dollop of salmon roe.” — Jeff Gordinier

Mother Jones: Increasingly, the edible mash residue from turning corn into ethanol — called “distillers grains” — is being used as an inexpensive livestock feed. Now the United States Department of Agriculture says that this mash increases the amount of deadly E. coli bacteria in cows’ digestive systems, raising the threat of killer burgers. But the agency won’t take action. — Glenn Collins

Travel + Leisure: Now that it’s graduation (and reunion) season, here’s a useful list of some of the best college bars in the United States. — Jeff Gordinier